Description
Delightful enchiladas filled with sweet peach pie filling, wrapped in flour tortillas and topped with a buttery cinnamon sauce.
Ingredients
Scale
- 6 8-inch flour tortillas
- 1 (21 oz.) can peach pie filling
- 3 teaspoons ground cinnamon
- ¼ cup water
- ½ cup salted butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Warm the flour tortillas in the microwave for about 10 seconds until soft and pliable.
- Divide the peach filling evenly down the center of each tortilla. Sprinkle ½ teaspoon of cinnamon over the filling in each tortilla.
- Roll the tortillas tightly, ensuring the peaches are neatly enclosed, and place them seam-side down in the baking dish.
- Combine ¼ cup of water, butter, granulated sugar, and brown sugar in a saucepan over medium heat, stirring until melted and bubbly.
- Pour the buttery mixture over the tortillas in the baking dish.
- Mix together the topping sugar with 2 teaspoons of cinnamon and sprinkle this blend over the tortillas.
- Bake for about 25 minutes, or until golden and bubbly, broiling for an additional 1-2 minutes if desired.
- Allow to cool for 10-15 minutes before serving.
Notes
Pair with vanilla ice cream or whipped cream for an extra special treat. You can also prep these ahead of time and store them unbaked.
Nutrition
- Serving Size: 1 enchilada
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg